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Pickled spring onion

During Springtime at most food markets spring onions are available in abundance and cheaply, so do buy them because you can make lovely pickles, relishes and chutneys from them. This pickled spring onion is ready in just 15 minutes. It’s vegan, gluten-free and you can reduce the sugar, if you want a low-calorie version. Use it in sandwiches, burgers, wraps and so on.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • About 20 spring onions
  • 200 ml white wine vinegar
  • 100 ml water
  • 5 Tbsp sugar
  • 1 tsp corianders seeds
  • 1 mustard seeds
  • ½ tsp salt
  • 1 tsp peppercorn
  • 2 cm piece of ginger sliced
  • ½ tsp chilli flakes

Method
 

  1. Cut the spring onions into small pieces.
  2. Put the vinegar and water in a saucepan and add all ingredients, except the spring onions.
  3. Bring to the boil, while stirring. When boiled, add the spring onions and turn off the heat.
  4. Put a lid on and rest for 5 minutes, then transfer the pickled onion to a sterilised jar, adding enough liquid to cover the pieces fully.
  5. Seal the jar and let it cool, then keep it in a cold larder - after opening, in the fridge.
  6. Use any remaining liquid as salad or relish dressing.